Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley is a tasty lunch or dinner option when it’s too hot to cook, especially if you use my favorite tuna packed in olive oil! Use Salad Recipes to find more tasty salads like this one!
Click to PIN Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley!
The weather is still way too hot in Utah, so this Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley was a perfect easy dinner on a day when cooking was just out of the question. This salad uses some of my very favorite summer ingredients like tuna packed in olive oil, grape tomatoes, Greek Peperoncini, and parsley, plus a spicy dressing that uses some of the Peperoncini juice and Green Tabasco Sauce to give it a definite kick.
This new salad recipe actually started out to be an update for Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley that’s back in the archives. But when I started to make that salad to take better photos, I realized I didn’t want the carbs from beans. And I loved how the salad turned out without beans (plus a few minor tweaks to the recipe) and I knew that my low-carb readers wouldn’t look twice at a salad with beans, even if I gave the suggestion of leaving them out.
So that’s how I ended up with two similar salads with these beloved ingredients; take your choice of beans or no beans for this tasty salad! And have fun seeing how my food photography has improved, at least I hope so even though this salad isn’t overly photogenic.
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